How to steam fish to make it delicious
Steamed fish is a classic Chinese dish that is loved by people for its tender texture and original flavor. However, how to steam a perfect fish is a science. This article will combine the hot topics and hot content in the past 10 days to introduce you to the techniques and precautions of steaming fish in detail, and attach structured data to help you easily master the essentials of steaming fish.
1. Selection of steamed fish materials
Choosing fresh fish is the first step to success in steaming fish. The following are fish suitable for steaming and their characteristics that have been hotly discussed by netizens in the past 10 days:
| fish | Features | Recommendation index |
|---|---|---|
| seabass | The meat is tender and has few thorns, suitable for steaming | ★★★★★ |
| Turbot | The meat is firm and delicious | ★★★★☆ |
| mandarin fish | Delicate meat and rich in nutrients | ★★★★☆ |
| grass carp | Affordable price, suitable for home steaming | ★★★☆☆ |
2. Preparation for steaming fish
The preparation before steaming fish is very important. The following are the key steps summarized by netizens in the past 10 days:
1.Clean the fish: Clean the internal organs of the fish and remove the black membrane inside the belly of the fish completely, otherwise there will be a fishy smell.
2.Change the knife: Make a few cuts on both sides of the fish body to facilitate flavoring and even heating.
3.pickled: Marinate with cooking wine, ginger slices and green onions for 10-15 minutes to remove the fishy smell and enhance the freshness.
3. Heat and time for steaming fish
Heat and time are the keys to success in steaming fish. The following is a reference table of steaming fish time recommended by popular cooking bloggers in the past 10 days:
| fish weight | Steaming time | heat |
|---|---|---|
| Below 500 grams | 8-10 minutes | fire |
| 500-800g | 12-15 minutes | fire |
| More than 800 grams | 15-20 minutes | Medium fire |
4. Seasoning techniques for steamed fish
The seasoning of steamed fish should follow the principle of "less is more". The following are the seasoning plans that have been hotly discussed by netizens in the past 10 days:
1.Basic version: Steamed fish with soy sauce + shredded green onion + shredded ginger + hot oil drizzled noodles.
2.Advanced version: Steamed fish with soy sauce + a little sugar + shredded mushrooms + shredded ham.
3.creative version: Lemon slices + millet pepper + coriander, suitable for people who like sour and spicy flavors.
5. Common misunderstandings about steaming fish
According to popular discussions in the past 10 days, the following are common mistakes when steaming fish:
| Misunderstanding | Correct approach |
|---|---|
| Do not marinate fish before steaming | Marinate for 10-15 minutes to remove the fishy smell |
| Steaming fish for too long | Control the time according to the size of the fish |
| Do not pour out the water in the dish after steaming the fish | Pour away the steamed fish water to reduce the fishy smell |
6. Tips for steaming fish
1.When steaming fish, put onion and ginger under the fish: It can remove fishy smell and prevent fish skin from sticking to the plate.
2.Steam the fish and drizzle it with hot oil: Stimulates the aroma of onion and ginger to make fish more delicious.
3.Sprinkle a little salt before steaming the fish: Makes fish meat firmer.
Conclusion
Steaming fish may seem simple, but it’s actually tricky. Through the above summary of structured data and analysis of hot topics in the past 10 days, I believe you have mastered the skill of steaming fish. Remember, fresh ingredients, proper seasoning and precise heat are the keys to delicious steamed fish dishes. Go give it a try and make your steamed fish the highlight of your dinner table!
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